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Chilled Creamy Tomato Basil Soup Recipe

Chilled Creamy Tomato Basil Soup Recipe


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4.5 from 12 reviews

  • Author: Emma
  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian, Gluten-Free

Description

Indulge in the refreshing flavors of summer with this Chilled Creamy Tomato Basil Soup. Velvety smooth and bursting with the essence of ripe tomatoes and fresh basil, this no-cook soup is a delightful way to beat the heat.


Ingredients

Scale

Main Soup:

  • 2 pounds ripe tomatoes (cored and chopped)
  • 1 small shallot or 1/4 small red onion (chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 tablespoon red wine vinegar
  • 1/4 cup fresh basil leaves (plus more for garnish)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Blend the Ingredients: In a blender, combine tomatoes, shallot, garlic, olive oil, Greek yogurt, red wine vinegar, basil, salt, pepper, and sugar. Blend until smooth.
  2. Chill the Soup: Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours.
  3. Serve: Stir well, ladle into bowls, and garnish with basil leaves and olive oil before serving.

Notes

  • For a silkier texture, strain the soup after blending.
  • Pair with crusty bread or grilled cheese for a satisfying meal.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Soup
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 6g
  • Sodium: 280mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 5mg